Nutritional Facts

Directions

In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.Yield: 1 loaf (16 slices).

Originally published as Carrot Banana Bread in Country Extra
September 2000, p51

Sort By :

"Needed to use up my carrots and a couple of very ripe bananas. Went through my recipe box and found this. Amazing, I added a little fresh nutmeg to enhance the flavor of the carrots what a surprise the bread is beautiful color, wonderful texture and the flavor is simply beyond compare so happy I made this this recipe is incredible."